Ingredients

The following ingredients have 4 Servings
  • One package gingerbread cookie mix (prepared (I'm partial to Betty Crocker))
  • 4-5 ounces  Pumpkin Butter  (about 8-10 tablespoons)
  • glaze ingredients (optional:)
  • 2 tablespoons whole milk
  • 2 tablespoons melted butter
  • 1/4 teaspoon real vanilla extract
  • 2 cups powdered sugar

Instruction

  • Roll cookie dough out into a large rectangle, on a piece of foil or plastic wrap.
  • Spread a thin layer of pumpkin butter (I hope you're using my pumpkin butter recipe!) over cookie dough and roll up lengthwise.  Wrap with foil or plastic wrap and freeze at least 2-3 hours.
  • Carefully remove dough from wrap, and slice into 1/2" thick cookies.  Bake on parchment at 375 degrees for approximately 9 - 11 minutes (until edges are set).  Cool on a wire wrack.
  • Optional glaze step: combine milk, butter, and vanilla. Pour slowly into sugar, stirring constantly until desired consistency is reached.   Drizzle over cookies.
  • Enjoy!!!